15 December 2009

Creamy Chicken & Pasta Bake

1-1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup fat-free reduced sodium chicken broth
2 oz. Neufchatel cheese, cubed
1 cup Mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese

Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into a baking dish (I use a 9X13 glass cake pan); cover. Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

6 - 1 cup servings
Serving is 6.3 points

This is a yummy dish. My kids love it and so do I! This is another Kraft recipe.

1 comment:

The Holland Family said...

Thanks for the update, can't wait to try these.